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Zucchini Casserole Recipe
|Zucchini||7 Cup (112 tbs), cut into 1/4 inch slices|
|Onion||1 , chopped|
|Green chilies||1 Can (10 oz), diced|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Bread cubes||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3132 Calories from Fat 1958
% Daily Value*
Total Fat 220 g338.6%
Saturated Fat 115.8 g579%
Trans Fat 0 g
Cholesterol 1352.8 mg
Sodium 6441.9 mg268.4%
Total Carbohydrates 132 g44%
Dietary Fiber 18.3 g73.3%
Sugars 50.8 g
Protein 154 g308%
Vitamin A 306.3% Vitamin C 1425.2%
Calcium 462.5% Iron 84.4%
*Based on a 2000 Calorie diet
Beat together eggs, milk, salt, baking powder and flour until smooth.
Stir in parsley, onion, green chilis, cheese and zucchini.
Pour into greased 9 by 13 inch baking dish.
Toss bread cubes in melted margarine then sprinkle on top.
Bake uncovered 30 to 40 minutes, until center is set and zucchini is fork tender.